Jungle SoupGaeng Paa

Makes 4 servings

This seasoning paste is a perfect balance of opposite elements: Earth and Wind. Warming herbs and spices, the tastes and flavors of the Wind element, are natural protectors of the respiratory and digestive systems.

In a mortar, pound 1/2 teaspoon of the salt and the garlic into a paste. Add the dried chiles, ground pepper, and 6 slices of the galangal and pound until incorporated and reduced to a paste. Add the minced shallot and pound to incorporate. (This will keep, refrigerated, in an airtight container for 2 weeks.)

Bring the water to a boil. Add the chile paste, the remaining galangal, the slightly pounded shallots, lemongrass, krachai, if using, lime leaves, and fresh chiles. When the broth returns to a boil, add the remaining 1 teaspoon salt and the fish sauce. Cover; reduce the heat to low, and let the broth simmer for 7 minutes. Add the eggplants, cover; increase the heat to medium-low, and cook for another 7 minutes. Add the mushrooms, cover; and cook for another 7 minutes, then add the fish. As soon as the fish is cooked through, about 5 minutes, add the parsley and basil. Serve with hot white, brown, or red rice.

from:The Elements of Life:A Contemporary Guide to Thai Recipesand Traditions for Healthier Living